April 20, 2011

The Cake Slice April 2011 - Cold Oven Cream Cheese Pound Cake

It is time for another cake from Cake Keeper Cakes by Lauren Chattman. This month the Cake Slice Bakers chose a Cold Oven Cream Cheese Pound Cake.  I think that what I enjoy most about being part of this group is the friendship and how much I have learned from this wonderful group of bakers.  It challenges me not only to try new recipes, but to look at them in a different way.

My first thought when I saw this this recipe had been chosen was "well, this sounds interesting".  My second was "holy cow, am I going to be able to follow the directions and not open the oven door".  I am notorious for needing to check on things whilst they are baking.  It doesn't help that the light in my oven doesn't work very well.  It is what you would call, temperamental, to say the least.  However, I am a big fan of the pound cake so I was looking forward to it.

This cake has such a rich and creamy batter.  It really is quite golden in color, and I loved the addition of the lemon and ginger.  I like both flavors so much that I added a little more of each than what is called for in the original recipe.  This couldn't be any easier to put together.

I did what I was told and did not open the oven during baking, but I have to say that the suspense nearly killed me.  I was in for a big surprise when I did finally open the oven door - my cake had really risen and formed a weird-shaped top.  It didn't mater nearly as much when I realized that the top of the cake was actually going to be the bottom when I turned it out of the pan.  Once I turned it out of the Bundt pan I did have to trim the cake, but what a bonus this was because I got to snack on the cake early!  It was good, really good.  Everyone kept coming into the kitchen to grab one more little piece.

This cake is gorgeous on its own, but I decided that I would reinforce the ginger a little more and make a drizzle for the top.  To do this I simply sifted some powdered sugar, added a little warm water and some ginger paste to taste.  Once the cake was cool I simply drizzled it over the top.  It really did add a nice finishing touch to the cake.

I realized one funny thing about the book Cake Keeper Cakes.  Most of the cakes I make from it don't make it to the stage where I need a cake keeper - they are eaten before then.  Links to all of the members of the Cake Slice Bakers blogs can be found here.  Please take a few minutes to check out what they thought of this cake, and to get some wonderful new ideas.

Cold Oven Cream Cheese Pound Cake
  • 3 cups cake flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2½ cups sugar
  • 6 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1½ tbsp grated fresh ginger
  • 1 tbsp grated lemon zest


  1. Adjust the oven rack to the lower – middle position.
  2. Grease a 12 cup Bundt pan and dust with flour (I sprayed with Baker's Joy). 
  3. Combine the flour, baking powder and salt in a medium mixing bowl.
  4. Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
  5. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. 
  6. Beat in the vanilla, ginger and lemon zest.
  7. Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix for 30 seconds on medium speed.
  8. Spread the batter into the Bundt tin and place the cake in a cold oven.
  9. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
  10. Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
  11. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Makes one large Bundt cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)


  1. This technique has always intrigued me.

  2. This great! I am having a special sunday Easter Linky buffet Any Easter recipe accepted no limit to what you like to submit. I am taking submissions till saturday, your welcome to post this! http://deedeesdelights.blogspot.com/p/special-easter-sunday-buffet.html

  3. Looks like a great pound cake! I've never baked a cake in a cold oven, but this recipe has me intrigued. I have the Cake Keeper book as well and have really enjoyed all of the recipes so far, too :o)

  4. Oh my goodness... that is gorgeous! That photo up there is mouthwatering. What a delicious recipe! Love it!

  5. This cake looks fantastic! I am always peeking in the oven...this would be a challenge recipe for me!

  6. I think the suspense would have nearly killed me as well. I'm glad you resisted because that cake is gorgeous!

  7. Ah, you went with ginger in your drizzle rather than lemon - original. Great looking cake.

  8. I didn't know what a cold oven cake was until now and your cake is great and nicely browned.

  9. I often wonder how the person who created this "cold oven" method was able to perfect it. A very disciplined person, for sure. Lovely cake and I can understand how you never need your cake keeper.

  10. This is something I would definitely like. I'm saving the recipe for a quiet day. Anything with cream cheese must be good.

  11. It's absolutely beautiful! Glad you managed to resist temptation and leave the oven door closed so it turned out perfectly.

  12. I'm intrigued - I may have to try it for myself!

  13. Beautiful bundt. Ginger and lemon.....so yummy.

  14. It's stunning! I love pound cake so I must put this recipe in my wish-to-bake list! I know I will have to work hard for not opening the oven door though :)

  15. A whole hour without opening the oven!??! What suspense! I love the addition of the ginger and lemon, sounds delish!

  16. I love cream cheese poundcake, this looks fantastic and is such a great idea!

  17. This pound cake looks awesome. I both love and hate a recipe that is too good to make it to the blog - but they are the best!

  18. Love your cake keeper! I want one too!

    Your cake looks lovely, fluffy and tall!

  19. My son is asking me for cheesecake muffins for his birthday...do you think this will work?

    : )

  20. @Marianne @ MealMixer
    Although this has cream cheese in it I wouldn't necessarily say it tastes like cheesecake, it is definitely more cake-like. Since they are for a birthday I would hate them not to be exactly what your son would like.

  21. Perfect pound cake...just look at that lovely crumb! I start my favorite recipe in a cold oven, too...so, so good!


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